Butter Pecan Fudge

This creamy Butter Pecan Fudge combines the rich flavors of brown butter, sweetened condensed milk, and toasted pecans. Perfect for holiday treats or any time you crave something decadent and nutty, this fudge is easy to make and doesn’t require a candy thermometer.

Butter Pecan Fudge

Print Recipe

This creamy Butter Pecan Fudge combines the rich flavors of brown butter, sweetened condensed milk, and toasted pecans. Perfect for holiday treats or any time you crave something decadent and nutty, this fudge is easy to make and doesn’t require a candy thermometer.

• Author: Chef Megan

Ingredients

Scale 1x2x3x

• 5 tablespoonsbutter, divided (for browning and toasting pecans)
• 2 cupschopped pecans
• 2bags white chocolate chips(12 ozeach)
• 1can sweetened condensed milk(14 oz)
• 1 teaspoonvanilla extract
• 2 teaspoonsground cinnamon
• Pinch of salt

Instructions

1. Prepare the Brown Butter:In a large saucepan over medium-low heat, melt 3 tablespoons of butter. Continue heating, stirring often, until it turns a golden brown color and releases a nutty aroma. Set aside to cool.
2. In a large saucepan over medium-low heat, melt 3 tablespoons of butter. Continue heating, stirring often, until it turns a golden brown color and releases a nutty aroma. Set aside to cool.
3. Toast the Pecans:Melt the remaining 2 tablespoons of butter in a skillet over medium-low heat. Add the chopped pecans and stir to coat. Spread the pecans on a parchment-lined baking sheet and toast at 300°F (150°C) for 10-15 minutes. Let cool slightly, then give them a rough chop.
4. Melt the remaining 2 tablespoons of butter in a skillet over medium-low heat. Add the chopped pecans and stir to coat. Spread the pecans on a parchment-lined baking sheet and toast at 300°F (150°C) for 10-15 minutes. Let cool slightly, then give them a rough chop.
5. Make the Fudge:In a medium saucepan, combine the white chocolate chips, sweetened condensed milk, and the cooled brown butter. Heat over medium-low, stirring constantly, until the chocolate is fully melted and the mixture is smooth.Stir in the vanilla, cinnamon, and salt, followed by the toasted pecans.
6. In a medium saucepan, combine the white chocolate chips, sweetened condensed milk, and the cooled brown butter. Heat over medium-low, stirring constantly, until the chocolate is fully melted and the mixture is smooth.
7. Stir in the vanilla, cinnamon, and salt, followed by the toasted pecans.
8. Set the Fudge:Line an 8×8-inch baking dish with parchment paper. Pour the fudge mixture into the dish, spreading it evenly. Press lightly with a second sheet of parchment to smooth the top.Cover and refrigerate for at least 2-3 hours until firm.
9. Line an 8×8-inch baking dish with parchment paper. Pour the fudge mixture into the dish, spreading it evenly. Press lightly with a second sheet of parchment to smooth the top.
10. Cover and refrigerate for at least 2-3 hours until firm.
11. Serve:Once set, remove the fudge from the dish and cut it into small squares. Store in an airtight container in the fridge, but allow it to come to room temperature before serving for the best texture.
12. Once set, remove the fudge from the dish and cut it into small squares. Store in an airtight container in the fridge, but allow it to come to room temperature before serving for the best texture.

Notes

Storage: Store fudge in the refrigerator for up to 2 weeks. For long-term storage, wrap tightly and freeze for up to 3 months.
Serving Tip: Fudge tastes best when served at room temperature, so let it sit out for an hour before serving.